We, the rest of the world is just realizing what the Chinese have known for centuries, that soybean is a gift from God. It is one of the healthiest substances known to man and can provide a complete food package. Just as cheese is derived from milk, tofu is derived from soybean milk… This milk is the best milk food in terms of nutrition, even if compared to a mother’s milk. Tofu was first made in China, almost 2500 years ago and legend has it that its discovery was an accident.

     So how is tofu made from soymilk? Just as milk needs to be curdled to make cheese or cottage cheese, soymilk is also separated into whey and curds, by adding sea salts or calcium sulfate. In some areas of China and even Japan, it is separated by adding Nigari. Tofu is made from these soy curds. Even today, this delicately flavored food is a regular diet in many Asian countries, made fresh everyday and sold in big and small shops. Tofu is so natural to East Asian diet that most of the people eating it daily do not even realize the goodness of what they are eating.

     Studies have shown that with the same water content, tofu boasts of the least calories (52, as compared to 59 in dairy milk), highest protein content, (4.4grams, as against 2.9 grams in dairy milk and actually only 1.4 in breast milk), least fat (only 2.5 grams as against 3.3grams in dairy milk). It also has the highest iron content, 1.5 grams, whereas dairy milk has 0.1 and breast milk has 0.2 grams. In this study, soymilk is even better than breast milk, which is supposed to be the healthiest food intake for a newborn.

     As far as taste is concerned, tofu tastes like raw cottage cheese, a little better than a potato. In fact a perfect analogy for a Westerner is just that. Its taste is a rich, creamy cottage cheese flavor. Since it is used in a very wide range of dishes in South Eastern Asia, it comes in different textures. Traditional Chinese tofu can be used in soups or as a side dish too. The silken or softer, creamier variety, is difficult to fry or cook, so it is best used in soups and desserts only. The two types have different shelf life, at least in western countries because they are treated and packed differently. The silken Tofu available in the US usually comes from Japan, is pasteurized and treated, so it has a longer shelf life. It is best used in Eastern soups. Hard or firm tofu is usually not very long lasting, even under refrigeration, and tends to get destroyed like a dairy product. But this kind is easier to grill, stir-fry or cook into dishes. Firm tofu also is higher in protein, fat and calcium than other forms of tofu. Continue Reading »